Braised Veal Shin

Pin ItAfter a weekend like that, there is no getting away from the fact that comfort food is the order of the day. But if you’re after a different meat in your slow cooked diet – why not try veal shin? It happened completely by accident but while on an excursion to the Ludlow Food Centre I happened to spot some veal shin and, having never cooked with it before decided that I should.

If you’re going to eat shin – why not the foot?

The first thing which sprung to mind was the Italian Dish Osso Bucco.However having consulted La Cucina, I couldn’t find a recipe. So as per usual I kinda just started and went with whatever felt right.

Heat a little olive oil in a casserole (which has a lid) over a medium/high heat.

Brown the veal on all sides then remove from the pan and turn down to low heat.

Add the onion and celery to the pan and cook slowly until translucent.

Could’ve been better presented but this was all about the taste

Turn the heat up to high and add the glass of wine. Cook until most of the liquid has evaporated.

Return the veal to the pan then pour over the stock.

Add salt & pepper

Leave to cook for 2 hours on the hob, with the lid on. Carefully turn the meat every half an hour.

I ate it as it was with just a scattering of a very simple gremolata, but no doubt it would have been as delicious with some mashed potatoes or your favourite pasta. This was a much lighter dish than a traditional beef stew or the braised oxtail I put up recently, but it still had a that lovely comfort element to it.

I wasn’t overly happy with the presentation – but I was too hungry to worry about that at the time!!